Peach cobbler cooking creates one of the most pleasantly pungent perfumes my kitchen has had the kismet* to know. Peeling and paring your peaches can be a bit of a pain, but the result is totally worth any and all effort expended!
(I apologize – the alliteration bug bit me this morning and I can’t control the consonance.*)
Summertime is stone fruit-time, and if you’ve taken a peek at my sidebar you know I’m thinking peachy. This cobbler recipe comes from Brown Eyed Baker, and blows away the Betty Crocker version we baked back home (sorry Mama – yours was good but this recipe is remarkable).
The cobbler part (Crust? Biscuit topping? Whatever you want to call it!) is light and buttery and nicely crunchy on the outside. I halved the topping and kept the number of peaches the same, making my cobbler the perfect ratio of peach to crust. (The following recipe is exactly what I made, for the original go here.)
And if you happen to have heavy whipped cream on hand, you don’t have to whip it up to top your cobbler, but I strongly suggest you take the extra time and consume the extra calories…it’s worth it!
(Useful sidenote: If you have extra whipped cream, you can keep it in a tupperware in the freezer!)
Peach Cobbler
Prep Time: 30 minutes | Bake Time: 50 to 60 minutes
For the Peach Filling:
6 peaches, peeled, pitted & sliced into ¼- to ½-inch slices
1 tablespoon lemon juice (optional)
½ cup sugar
½ teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 peaches, peeled, pitted & sliced into ¼- to ½-inch slices
1 tablespoon lemon juice (optional)
½ cup sugar
½ teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
For the Cobbler Topping:
½ cup all-purpose flour
½ cup cake flour
1 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon granulated sugar
¼ teaspoon salt
¼ cup (4 tablespoons/½ stick ) unsalted butter, cold and cut into small pieces
1/3 cup buttermilk
½ cup all-purpose flour
½ cup cake flour
1 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon granulated sugar
¼ teaspoon salt
¼ cup (4 tablespoons/½ stick ) unsalted butter, cold and cut into small pieces
1/3 cup buttermilk
1. Preheat oven to 350 degrees F.
2. Combine the slices peaches, lemon juice, sugar, cinnamon, nutmeg, and salt in a 9-inch round baking dish (or 8x8 pan, or 9x9 pan); set aside for 10-15 minutes.
3. In the meantime, make the cobbler topping. Whisk together the flours, baking powder, baking soda, sugar and salt in another large bowl. Toss the butter pieces with your fingers, and work them into the flour mixture until it is the texture of coarse meal, with little pea-size pieces. Pour the buttermilk on top and, using a fork, mix until just combined. (You could also use a food processor for this part.)
4. Drop the cobbler topping dough by the spoonful all over the peach filling.
5. Bake for 50 to 60 minutes, or until the fruit is bubbling and the topping is golden brown. Serve warm or at room temperature with vanilla ice cream or whipped cream.
6. Call your preferred peach-eating partners and chill on your couch consuming cobbler.
*Kismet - n. luck or fate
*Consonance - n. accord or agreement/correspondence of sounds; harmony of sounds.
